Restaurant Manager Jobs in Duxbury, MA

The Banquet Manager assists with hiring and training all banquet staff including scheduling and monthly meetings, illustrating proper techniques and etiquette for all styles of service. Supervise the set up of functions to include placement of linens, silver, china and glassware according to event specifications. Visually inspect function rooms and equipment for cleanliness, proper inventory and set-up. You'll be part of a dynamic team and work closely with culinary, sales, and operations departments to ensure a successful event from start to finish. Join us in creating unforgettable memories for our guests! We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications Previous supervisory/management experience and skills 2 years banquet management experience preferred Previous hotel food and beverage experience preferred Ability to lead and manage a team Requires computer skills Strong business communication skills Extra Perks that we offer: Three Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match

Langham Hospitality Group (LHG) is a global hotel company with properties located in major cities and four continents under The Langham Hotels and Resorts and Cordis Hotels and Resorts brands. It is the hospitality arm of Great Eagle Holdings, a leading property development company in Hong Kong. The Langham, Boston is one of the city's most historic hotels and one of the most iconic luxury hotels in the US. You will be leading a passionate & talented team to drive excellence in guest experience and the overall success of the Banquets Department and all banquet events, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group. Key Responsibilities: Prepare daily/weekly payroll and schedule Schedule and conduct monthly departmental meetings Responsible for overseeing successful operation of all function areas Responsible for inventory and ordering supplies, approve all requisitions Coordinate assignments for all positions on a per function basis Ensure maximum level of guest service while maintaining Langham standards Process all billing and gratuity on daily basis Attend Langham Hotel Meetings Conduct annual performance reviews for staff members Participating in menu planning Interviewing and training new staff members, and handle disciplinary action if necessary Qualifications: Minimum 1 year of leadership experience in a luxury hotel High school diploma required Experience with and good understand of F&B POS systems, Menu knowledge, and ability to read and execute Banquet Event Orders. Strong knowledge of service standards, and different service types (French, Russian, etc.) Comply with all local liquor laws, health and sanitation regulations Food Safety: Abides by food safety requirements and ensures that others do so by monitoring FIFO inventory and visually inspecting food prep and delivery activities ServSafe Alcohol and/or TIPs certifications Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time Legally authorized to work in the United States For more information about the property and position, please visit: ****************************************************

is for Spring 2025. Schedule: Weekdays + Weekends Who you will be working for: The Springs Resort The Springs Resort, located in the heart of Pagosa Springs, Colorado, is a renowned luxury destination celebrated for its 25 naturally hot therapeutic mineral pools from the deepest geothermal hot spring, The Mother Spring. Nestled alongside the San Juan River, the resort offers breathtaking views of the surrounding mountains and is an ideal retreat for relaxation and rejuvenation. Guests can indulge in world-class spa treatments, unwind in the healing waters, and experience the tranquil ambiance of this serene getaway. With a commitment to wellness and exceptional guest service, The Springs Resort provides an unforgettable experience for visitors seeking both adventure and relaxation in a stunning natural setting. Where you will be working: 323 Hot Springs Blvd, Pagosa Springs, CO, 81147 One of the best hot springs in the world. The world's deepest aquifer by Guinness World Records. Certified Great Place to Work May 2024-May 2025. Your mission: Should you choose to accept it… The Food & Beverage Director provides leadership and management of the Food & Beverage Division by establishing quality plans which result in the long-range continued growth and profitability of the division and resort. The ideal candidate will lead a culture that inspires associates to be caring, engaged and focused on creating memorable experiences for our guests. The food in our outlets will support the vitality of our guests, leaning into making options that are health-forward, while still providing familiar cuisine for all of our guests to enjoy. Where you can make an impact: Ensure friendly, efficient service across all F&B outlets, including Restaurant, Room Service, Lounge, Market, and Banquets. Manage budgeted payroll, overhead costs, and improve sales revenue to meet or exceed goals. Lead and organize daily Food & Beverage operations, ensuring high-quality food and service. Foster a positive work environment, developing and supporting the F&B team. Continuously improve guest and employee satisfaction by addressing feedback. Function as a Chef when needed, providing culinary expertise and support. What Sets You Apart: Education/Formal Training: High school diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. Experience: 5-7 years of food and beverage management experience, with at least 3 years in a leadership role in a resort or hospitality setting. Knowledge/Skills: Proven leadership and team management skills. In-depth knowledge of food and beverage operations, including restaurant, banquet, and bar management. Strong financial acumen with experience in budgeting, cost control, and revenue management. Excellent communication and customer service skills. Ability to thrive in a fast-paced environment, with a strong focus on multitasking and problem-solving. Culinary expertise and the ability to function as a Chef when required. Must be able to travel to The Springs Resort & Spa. Where benefits shape a better life: Free rentals for ski equipment, tubes, kayaks, paddle boards, discounts on rafting and Hot Air Balloon rental discounts. Free professional theater tickets. $300 Experiential Fund (only for Full time) $200 housing stipend (only for full time) Soaking, bring up to 8 friends or family. Local shopping discounts. Food discounts, 30% on Wednesdays and 20% on other days. Extra income on guest shout outs. The ability to get hotel discounts in Texas. We own and manage hotels in Houston and San Antonio. Why Our Team Members Build Long-Term Careers with Us: Career Growth Opportunities Fast-Paced Environment Making a positive Impact on Guests Employee Benefits and Perks Opportunities for Training and Development To learn more about us: ************************ Instagram - pagosahotsprings If you have any questions reach out to Tom Sottek @ **************************** #J-18808-Ljbffr

The Director of Catering oversees and leads the catering team towards achieving its goals contributing to the overall performance of the hotel. This role will also be responsible for selling and servicing social and business-related events to ensure attainment of the hotel's catering revenue goals and guest satisfaction goals. Joining The Charles Hotel surrounds you with entrepreneurial, like-minded peers an independent hotel has to offer. As an employee of The Charles Hotel, you will benefit from: Blue Cross Blue Shield medical insurance starting from $1.16* weekly Access to 401(k) and company match Eight annual paid holidays with an extra personal day Travel benefits across multiple brands Complimentary daily meal Free fitness center access $5 discounted daily parking $1000 referral bonus *Rate is subject to change. Overview- Company As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality. Qualifications At least 6 years of progressive hotel catering sales experience preferred; or a 4-year college degree and at least 2 years of related experience; or a 2-year college degree and at least 4 years of related experience. Demonstrate creativity and knowledge of food and beverage/events desired. Must have a valid driver's license in the applicable state. Must possess highly developed verbal & written communication skills to frequently negotiate convince sell and influence other managerial personnel hotel guest(s) and/or corporate clients. Must have thorough experience with professional selling skills: opening, probing, supporting and closing. Shows strong analytical skills and strategic vision in establishing appropriate sales deployment. Must be proficient in general computer knowledge especially Microsoft Office products. Must be able to work independently and simultaneously manage multiple tasks. Strong organization and presentation skills. Demonstrated ability to effectively interact and manage people of diverse socioeconomic cultural disability and ethnic backgrounds while solving complex problems and creating a productive sales team. Requires advanced knowledge of the principles and practices within the sales/marketing/hospitality profession. Must work well in stressful high-pressure situations; maintain composure and objectivity under pressure. Must be able to work with and understand financial information and data and basic arithmetic functions. Responsibilities Effectively manages assigned meeting planner satisfaction scores revenue goals as well as food and beverage catering sales goals. With input and guidance from the GM and/or Corporate HR manage Human Resources in the division in order to attract retain and motivate the employees; hire train develop empower coach and counsel conduct performance and salary reviews resolve problems provide open communication vehicles discipline and terminate as appropriate. Understand the content reflected in catering contracts and how to negotiate terms therein. Proactively conduct solicitation calls conduct tours and entertain clients specific to needs respective to the assigned property. Monitor and evaluate trends within your market segment. Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner. Adheres to Aimbridge Hospitality's established regulations company standards catering/meeting standards and related catering sales metrics. Develop a full working knowledge of the operations and policies of the hotel and applicable departments. Demonstrates ability to deliver banquet event orders on a timely basis (10 days) and ensure accuracy. Ensure changes are communicated timely to impacted departments/operations leaders. Maintain strong visibility in local community and industry organizations as applicable. May assist in implementing and/or participating in special promotions relating to direct sales segments i.e. sales blitzes etc. Attend daily/weekly/monthly meetings and any other functions required by management. Maintains professional working relationship and promote open lines of communication relationships to achieve initiatives with respective marketing partner(s) and other internal departments (i.e. Second Wave Aimbridge Digital or Branded field marketing) as applicable. Perform any other duties as requested by the General Manager or Director of Sales and Marketing. Benefits After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Medical, Dental, and Vision Coverage Short-Term and Long-Term Disability Income Term Life and AD&D Insurance Paid Time Off Employee Assistance Program 401k Retirement Plan

We are seeking an experienced and dynamic Multi-Venue Catering Sales Manager to oversee the planning, execution, and logistics of private events of two Ballroom spaces. The ideal candidate will have a strong background in mid to high tier catering sales, event management, food and beverage, operations, and team leadership, with the ability to manage simultaneous events while maintaining high standards of customer service and operational efficiency. Key Responsibilities: Sales & Revenue Generation: Lead Generation: Proactively source new business through cold calling, networking, industry events, and referrals. Client Meetings & Tours: Meet with clients to discuss event requirements, offer event solutions, and conduct site tours of the venue. Negotiation: Develop and negotiate contracts, pricing, and event details with clients to ensure profitability while maintaining competitive pricing. Sales Targets: Meet or exceed monthly and quarterly sales goals for private events. We are seeking a candidate with experience exceeding $2M-$3M annual sales goals. CRM Management: Utilize CRM systems to track client communications, event planning progress, and revenue forecasting. Event Planning & Coordination: Develop and execute event strategies for multiple venues, ensuring smooth and efficient operations from start to finish. Liaise with clients to understand event requirements, provide professional recommendations, and ensure their vision is executed effectively. Create detailed event timelines, menus, and logistics plans tailored to each venue. Client Relations: Serve as the primary point of contact for clients, providing exceptional service and maintaining positive relationships. Conduct post-event evaluations to ensure client satisfaction and identify areas for improvement. Problem-Solving & Crisis Management: Partner with operations team to address and resolve any issues or emergencies that arise during events, including technical difficulties, or client concerns. Ensure backup plans are in place for potential disruptions. Reporting & Feedback: Maintain event documentation, including contracts, schedules, and post-event reports. Provide feedback to senior management on event success, venue performance, and team efficiency. Qualifications: Experience: Minimum 3-5 years of experience in mid to high tier catering sales, event management, preferably with multi-venue oversight and/or weddings. Education: Bachelor's degree in Event Management, Hospitality, Business, or a related field (preferred). Skills: Strong organizational and multitasking abilities. Excellent communication and interpersonal skills. Ability to lead and motivate teams in high-pressure environments. Proficient in event management and POS software (e.g., Tripleseat, OpenTable, and Toast) and Microsoft Office. Financial acumen with experience managing budgets and contracts. Other: Flexibility to work evenings, weekends, and holidays, as required by event schedules. Benefits: Dental insurance Flexible schedule Health insurance Paid time off Schedule: 8 hour shift Evening shift Holidays Weekends as needed Experience: Events management: 2 years (Required) Ability to Relocate: Providence, RI 02903: Relocate before starting work (Required) Work Location: In person

Whether they are research professors developing new and exciting engineered materials for tomorrow's applications or Fortune 500 companies developing the latest devices, our customers have something in common: they need to do something exciting and new. When their requirements are unique and typical run-of-the-mill deposition equipment won't cut it, they turn to PVD Products for unique and creative solutions. We can take on these tough challenges because equipment design and manufacturing are at the core of our DNA. If the opportunity to work in this small, fast-paced environment surrounded by passionate, talented people appeals to you, and you have the drive to contribute to our future success, then come join us! Duties: · Responsible for all operations at the facility to ship tools on schedule and within budget. · Oversee day-to-day operations of the engineers, assembly, as well as purchasing and finance departments. · Keep track of the costs of each job with the Controller and alert CEO of any serious cost overruns and/or shipment delays. · Interact with CTO and customers to help define and cost tools and review quotes and spreadsheets prior quote submission. · Run weekly production meetings. · Run Kick-off meetings for new orders with CTO and appropriate engineers. · Attend design reviews of tools as they become developed. · Attend weekly finance meetings with the Controller, CTO, and CEO and discuss cash flow strategies. · Provide technical assistance to customers and to the parent company. · Work with parent company to help write proposals. Requirements: · Desire and ability to lead and engage productively with a collaborative team of about 15 people. · 10 years' experience as project manager or general manager. · 5+ years' experience in thin film capital equipment manufacturing environment a plus · 5+ years' experience with standard physical vapor deposition processes a plus · Experience with standard accounting practices · Proven management skills in a high stress environment. · Strong computer and presentation skills (MS Project, EXCEL, PPT, MRP Software, etc.) · MBA, MS, and/or Ph.D., in related fields (Engineering, Physics, Materials Science) Travel: 5-10% within the US and International

Smashburger - Natick is currently hiring a full time or part time Restaurant Supervisor for our Natick, MA location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Smashburger - Natick in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Smashburger - Natick is hiring immediately, so please apply today!

What are we looking for At Cosentino (****************** we are looking for a General Manager to join our Distribution Center located in Boston, MA. The Centers are an example of Cosentino's total commitment to its clients, providing them with exclusive and high-quality service. The Centers combine the functions of (a) warehouse, (b) brand and product showroom, and (c) sales network. The Cosentino Center General Manager is responsible for managing all sales/profitability of several distribution Centers, coordinating and monitoring the activities of the sales team, carrying out corporate initiatives and goals, protecting the integrity of the level of service customers receive, and tracking projects in their area in order to achieve the commercial development. What you will do To be successful in this role you should have excellent communication skills, wide knowledge of business functions, financial and budgeting skills and be a strong leader. As a General Manager, your tasks are going to include the support of staff development, drive of sales and improvement of revenue, maintaining a great relationship with clients and enhancing the company's image. Sales • Grow sales and distribution of all the centers' affiliated company product lines in the area • Focus promotional efforts on point-of-purchase displays (vignettes and samples) • Track competitor activity • Manage key customers and local distributors in the area: planning, visits, relationship development • Coordinate with the corporate office to market and co-advertise the brand throughout the region Account Management • Create and adhere to a yearly budget as it relates to expenses and revenue. • Manage, monitor and evaluate the results of the center: degree of achievement of the planned goals (billing, overall efficiency, profitability by product, contained commercial segment, exposure outlets, etc.) Management and Leadership • Manage the sales teams of the locations assigned to this position • Manage the relationship with regional fabricators and provide customer support • Manage National Account relationships and compliance • Responsible for leading by example to grow talent within the staff • Responsible for ensuring Health and Safety procedures and safeguards are enforced among the sales team • Maintain constant communication with Regional Director to support business • Other duties as assigned What you need to succeed Professional Experience Required • 5+ years of sales experience • 2+ years or more in the stone industry required • 2+ years of experience in managing staff Knowledge Required • CRM System Desired • Salesforce experience • SAP or other Order Management program Academical Background Required • Bachelor's degree in Business or related field Desired • Master's degree What we do offer You will join a company: • With an international mindset and presence in 100+ countries. • With an amazing growth story, sustained by extraordinary innovation with products such as Silestone , Dekton and Sensa by Cosentino . • In which you will be able to demonstrate your great sales set skills and grow your career in a challenging project. Wage Range: The annual Starting salary for this position is between $120,000 - $135,000 annually + bonus Factors which may affect starting pay within this range may include geography/market, skills, education, experience, and other qualifications of the successful candidate. This position is also eligible for a Potential Annual Award depending on individual performance and Company performance, by the terms of the Company's plan. Benefits: The Company offers the following benefits for this position, subject to applicable eligibility requirements, including Medical, Dental, and Vision Insurance, Short-term and Long-term Disability and Basic Life and Supplemental Insurance. You will also be eligible to enroll in our 401(k) Retirement Plan, starting the first of the month. Paid time off: Vacation time will be accrued monthly and will be subject to change per the Company's policy updates. 5 days of sick time. Full-time employees will receive 2 floating holidays to use each year. If hired after July 1, employees receive 1 floating holiday to use for that calendar year. The compensation and benefits information are accurate as of the date of this posting. The Company reserves the right to modify this information at any time, with or without notice, subject to applicable law.

Qualified candidates will be dedicated followers of Christ. This person will be well organized, self motivated and have a passion for Christian camp ministry and the ministry of hospitality. The Food Service Director (FSD) supports the ministry of Lake Springfield Christian Assembly by planning and preparing delicious meals for guests through the Summer Camp Season and throughout Retreat Season. They help exceed guest and camper expectations of the overall camp experience by providing healthy, timely meals and a quality dining experience. This person must exhibit excellent use of food service equipment and be able to organize and manage shift cooks and kitchen staff. The FSD will have strong communication, leadership, and people skills. The preferred candidate will have a background in food service and camp related skills or an educational background including such skills. This position is a year round part time position. Housing is not included. Or, it is year round full time, but other responsibilities, including custodial work, office assistance, and more would be added to the position. Under the direction of the management of LSCA, the Food Services Director (FSD) will oversee the day to day operation of food service by: staffing, planning, maintaining inventory, ordering, preparing and serving healthy and appealing meals to campers, guests, volunteers, and team members of LSCA. In addition, the FSD will maintain compliance with all governmental regulations and ensure safe food handling practices. The FSD serves on a ministry team dedicated and committed to a team approach in exercising the ministry of hospitality. Also the FSD needs to remember, in dealing with subordinate kitchen staff, that we are as much in the business of building leaders as we are serving guests and campers as they seek Christ. The Food and Custodial Services Director shall be directly responsible to the Camp Manager. GENERAL RESPONSIBILITIES Lead all facets of food service at camp. This includes but is not limited to: Manage and lead all kitchen staff with all meal prep to serve up to 220 people during the summer and meeting the varying needs of the retreat season. Plan menus for all camp sessions and guest groups. Promote practices that reduce waste while maintaining a fresh, high quality dining experience. Provide subordinate kitchen staff with daily menus, recipes and prep/task lists for all meals, this should include quantities, guest counts, mealtimes, and a comprehensive list and plan for all meal components including beverages and any dietary restriction plans. Manage staff execution of all food service tasks. This includes scheduling, ensuring quality work, and any follow-up for corrective action. Supervise general cleaning of the kitchen, food storage, food handling and preparation, including the monitoring of food temperature in accordance with Health Department regulations. Prepare food and kitchen supply orders for vendors. Receive, verify order and store food deliveries or train and designate an appropriate staff member. Track food costs and trends in accordance with budget. Set kitchen schedules and ensure that meals are served at the times indicated in the program schedule. Monitor equipment condition and make recommendations for replacements, upgrades and repair. Recruit and give oversight and direction to church volunteers during the summer and for special events. Determine menus for campers and guests with dietary restrictions and be the primary contact for guests or the parents of campers with dietary restrictions. Effectively manage and mentor the rest of the kitchen staff as a leader in Christian Service. Make adjustments as a result of evaluations or recommendations from the management. Attend staff meetings, special celebrations and other meetings as requested. Maintain Food Manager's certificate. Maintain proper training in handling food for all new hires and current staff. Act as lead chef. This is a supervisory position that typically requires the oversight of at least 3-5 food service employees and volunteers. QUALIFICATIONS General Passion and ability to cook “from scratch” for large numbers of people. Good interpersonal and communication skills. Able to pass background screening. Able to exercise basic critical thinking and take appropriate level of initiative. Able to lift 30-50 lbs. Able to be on feet for 3-5 hours at a time. Education High School Diploma or equivalent required. Some college preferred. Culinary training a plus. Experience Have a minimum of 2-3 years in food service industry, bulk production experience such as cafeteria or catering or hospitality/hotel environments preferred. Have a minimum of 2 years experience in a supervisory or managerial position is preferred. Licenses and Certifications Have required professional certifications FSMC (Food Service Manager Certification) from ANSI approved course, First Aid, CPR. Have current valid drivers license and clean driving record and able to drive company vehicles as necessary. KNOWLEDGE OF Safety procedures appropriate to duties. Excellent cooking skills and understanding of working in a commercial kitchen. Principles and processes for providing excellent customer service. This includes customer needs assessment, meeting quality standards for services and evaluation of customer satisfaction. Managing departmental budget and demonstrated knowledge of commercial food ordering. Working knowledge of Microsoft Office. PHYSICAL DEMANDS Ability to use up to 50 pounds of force occasionally. Ability to grasp, push, pull, carry, or otherwise manipulate objects. WORK EXPECTATIONS (Summer Season) FULL TIME: During this season (typically May 15 - August 15) the FSD will work ALL scheduled sessions of camp or retreats and any additional hours needed for planning, ordering, etc. This is roughly 40 hrs per week with some overtime. Responsibilities include all general food service responsibilities listed previously in addition to the following: During the summer, the FSD will be responsible for the direct preparation/supervision of two daily meal shifts along with an assistant, either breakfast and lunch (typically 6am-2pm) or lunch and dinner (typically 10am-7pm). The FSD will prepare a plan and give direction for the alternate meal shift. Meal shifts may also include the preparation of menus for adventure camps, and snacks for discovery camps. Communicate with deans prior to camp session to plan session's meals and any additional food service needs such as special snacks, meals, etc. Be open to accommodating requests as much as possible and work with the deans and staff to create an exceptional experience for the campers. Delegation of responsibility as needed to adhere to the hours allotted. Open communication with camp management regarding other kitchen staff. Allow summer kitchen staff some freedom (as it is earned) to accomplish tasks without constant supervision. Thoroughly communicate all special food needs for the session to the rest of the kitchen and program staff. Communicate with Assistant Director to ensure that items from supplier for housekeeping, canteen, popcorn, or snow cones are purchased to maintain inventory. WORK EXPECTATIONS (August 15 to May 15) During this season the FSD supplement food service responsibilities include all general food service responsibilities listed previously in addition to the following: Assist as needed with the hiring and recruitment of seasonal retreat kitchen staff (these staff are hired on an as needed basis). Train and prepare kitchen assistants and volunteers to perform the jobs assigned. Ensure all licenses and certifications (staff food handlers etc.) are up to date and documented. Communicate with guest groups prior to camp session to plan session's meals and any additional food service needs such as special snacks, meals, etc. Delegation of responsibility as needed to adhere to reasonable, sustainable hours. Open communication with camp management regarding other kitchen staff. Thoroughly communicate all special food needs for the session to the rest of the assistant kitchen staff. Maintain open communication with management team to prepare for guest events and camp events effectively and efficiently. PERSONAL EXPECTATIONS Team Concept: Summer staff employees are to be willing to do any job asked of them. Year round staff should have the same willingness to act and serve outside the job description. Care for the LSCA grounds. We need all eyes and hands. While walking, be constantly aware of potential risk areas, maintenance needs or trash that needs picked up or repaired. Agrees (as much as possible) to not submit resignation effective during the months of May thru mid-August because of the hardship that would create for the ministry, providing no extenuating circumstances prevail. General Life Style: It is expected that permanent employees of LSCA participate in a local church. Commitment to Christian principles and teachings both professionally and personally. Must be able to fully support LSCA's Statement of Faith and Core Values. At LSCA we all want to live in a Christ-like manner toward this ministry, each other, and all of our campers, guests, and volunteers. In all of our interactions, actions and decisions, we must remember that we do represent LSCA and more importantly, Christ. Ensure that personal social media does not promote anything contrary to a Christian lifestyle. Mandatory Camp Events LSCA Fundraisers Volunteer Work Days (unless absence is authorized by management) LSCA hosted retreats/events General Board Meetings It should be anticipated that all such events are attended typically from prior to start time until after the last guest/participant has left and adequate clean up is complete. Why work at Lake Springfield Christian Assembly: Our vision for over 80 years has been and continues to be "seeing people of all ages make life changing decisions to be more like Christ." Our staff embrace this idea. We believe being on summer staff is a great way to grow and learn spiritually, socially, physically and professionally. The management loves to mentor and spend time with the summer staff. Please consider joining us! 1674 Lick Creek Lane Chatham, IL 62629 ************** Recruiting Video (if applicable): *************************** Website: *********************** #J-18808-Ljbffr

General Manager: Managers will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. What You'll Bring to the Table: Develop yourself and others - focus on self-improvement while supporting the success of others Lead your four-wall operation like you own it - from people development, to inventory, labor, staffing, and accountability Put the customer first - including your internal customers, your team. You will be responsible for regular people planning, coaching, training, accountability, and when necessary, corrective action Consistently create fanatics - find ways to say “yes” to every guest, inspiring your teams to do the same Achieve results - take ownership of every shift and take pride in your job Foster collaboration - work with others to find success as a group Adapt to change - solve problems through an open-minded and all-inclusive approach Assist with any additional duties assigned What We Bring to the Table (Benefits): We've got you covered. Here are just some of the benefits available to team members: Competitive pay $ Early Wage Access* Health, Dental, Vision, Telemedicine, Pet Insurance plus more!* 401k enrollment with our contribution* Paid sick leave, parental leave, and community service leave* FREE Meal for every shift worked (YEP, that's right, FREE !) The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions Physical Requirements: Must be able to bend and reach overhead often Must possess dexterity to handle tongs, pots/pans, and other equipment Must be comfortable working in temperatures ranging from hot to cold Must be comfortable working near open flames May be required to work in tight spaces Must maintain near constant communication with multiple people Close vision, distance vision, and peripheral vision are required Must be able to sit, squat and kneel occasionally Must be able to work in a constant state of alertness and safe manner May be required to occasionally work in outdoor weather conditions May stand for long periods of time and lift up to 50 pounds As an equal opportunity employer, we consider applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law.

General Manager Highlights: Strong compensation package & benefits Stable & growing company Single site, large facility Key responsibilities include: Managing all facets of operations including production, supply chain, sales, and marketing to optimize efficiency and profitability. Analyzing financial results, adjusting strategies, and making data-driven decisions to enhance business performance and achieve KPIs. Collaborating with cross-functional teams to introduce innovative product offerings, improve customer experiences, and drive market penetration. Setting and adjusting pricing strategies based on market insights, cost factors, and competitive positioning. Leading, mentoring, and building high-performing teams to foster a culture of accountability, collaboration, and continuous improvement. Requirements: Several years of experience in senior leadership roles within the food and beverage industry, with a proven track record of growing businesses and improving financial outcomes. Strong background in strategic planning, operational management, and P&L responsibility. Expertise in driving growth through successful execution of commercial and operational strategies. Deep knowledge of the food and beverage market, including trends, consumer preferences, and regulatory considerations. Excellent leadership and people management skills, with a focus on team development and performance.

TheMilVet is partnered with PE clients who are consolidating fragmented industries across America. These are industries that have no national presence or brands that dominate the market. Our PE partners create value through consolidation and quickly scaling the core business in a high growth environment. As an example, a sister portco in this fund grew its revenue from $0 to $2B in 4 years and after 300+ acquisitions. For more information about his strategy, we've included an article from the Harvard Business Review . Private Equity Needs a New Talent Strategy Our clients enter a market through acquisition, hire a leader to be its champion for growth [the General Manager], and begin to rapidly scale the local market. As the new market grows, they search for other local complementary businesses to tie under the newly hired GM. Assuming performance, the goal is for the new GM to grow into the market leader responsible for multiple companies. This PE client is a top-decile private equity fund with a long history of successful investments in professional, residential, and tech services. This specific holding company is an investment out of its 9th fund, which will have ~$4.5 billion of committed capital and is focused on acquiring and growing residential home services companies. Company revenue has grown from $0 to $400M in 12 months. Their executive leaders who are building this firm are experienced PE operators and represent an all-star team. Past GM hires have included high performing Veterans with strong leadership skills and next-level execution abilities. Military profiles include leaders from Special Forces, Ranger Regiment, the nuclear Navy, USMC Infantry and MARSOC, etc. Position Details: This is an opportunity to be a General Manager at one of the company's partner brands. The GM will oversee all aspects of a location's day-to-day operations; the person is the ‘sunrise and sunset' for the entire business. The GM will drive growth, performance metrics, create an amazing workplace culture and develop all staff and management, constantly striving to be a world-class operator and helping others to do the same. You will own the full operating P&L of a specific geography in the continental US and will be responsible for driving organic growth of the business. You will be supported by regional presidents, partner services teams that work at the holding company level, and adjacent business CEOs. Additional primary responsibilities will include: Successful integration of tuck-in acquisitions that occur in your market area Hiring and managing business leaders within your company Partnering with peer CEOs to ensure that best practices are shared across the full platform Working with peers and leadership to share best practices Your Professional Qualifications: 5+ years post-military experience of demonstrated business growth Key attributes for the right hire: Unmatched will to win as a team Ownership mentality Growth mindset Able to identify opportunities, motivate employees, and create a culture of growth Data-driven decision making KPI focused Servant leader mindset History of building great teams of A-players with high retention Enjoys building a team-first mentality Bias for action History of operating at high pace of play Deep respect for blue-collar workers Compensation: High $100Ks OTE Performance-based equity Industry-leading benefits package

Job Title: General Manager A leading manufacturer in the Aerospace & Defense industry is seeking an experienced and dynamic General Manager to lead its large-scale manufacturing and machinery facilities. This role is part of the company's succession planning strategy and offers an exciting opportunity for a candidate with a strong background in manufacturing operations, leadership, and strategic vision. The successful individual will collaborate with senior management to ensure the growth, efficiency, and innovation of the company's operations, with potential to step into a higher leadership role in the future. Key Responsibilities: Leadership and Management: Oversee all day-to-day operations of manufacturing facilities, ensuring high levels of efficiency, quality, and safety. Manage and mentor a team of senior managers, supervisors, and operational staff to foster a culture of excellence. Strategic Planning: Collaborate with executive leadership to develop and implement long-term operational strategies that align with the company's vision, goals, and values. Operational Excellence: Lead continuous improvement initiatives to optimize manufacturing processes, enhance productivity, and maintain high-quality standards. Facility Management: Oversee the management of large manufacturing and machinery facilities, including resource allocation, equipment maintenance, facility upgrades, and adherence to safety and regulatory standards. Financial Stewardship: Partner with finance teams to develop and manage operational budgets. Identify opportunities for cost reduction, capital investment, and improvements in operational efficiency. Talent Development: Lead workforce development initiatives including training, skills development, and succession planning. Foster a culture of innovation, accountability, and continuous learning. Cross-functional Collaboration: Build strong relationships with various departments such as engineering, quality, procurement, HR, and sales to ensure smooth coordination and achievement of company objectives. Succession Planning: Actively prepare for future leadership responsibilities, gaining a deep understanding of all aspects of the business and assuming additional strategic responsibilities. Qualifications: Experience: 10-15 years of senior leadership experience in manufacturing operations, particularly within high-tech or precision engineering industries. Experience with large-scale manufacturing facilities is essential. Leadership: Proven success in leading and developing high-performing teams, with a demonstrated ability to motivate, mentor, and manage diverse groups. Education: Bachelor's degree in Engineering, Manufacturing, Business Administration, or a related field. An MBA or advanced degree is preferred. Skills: Strong strategic thinking and decision-making abilities Expertise in lean manufacturing, Six Sigma, and continuous improvement methodologies In-depth knowledge of manufacturing systems, equipment, and safety standards Excellent communication, negotiation, and interpersonal skills Ability to analyze complex situations and provide actionable solutions Personal Attributes: Visionary with the ability to drive change and influence organizational culture High integrity, transparency, and a commitment to operational excellence Strong focus on safety, quality, and efficiency in all operations Why This Opportunity? This is a chance to join a world-class company known for its innovation, quality, and customer service. The General Manager will play a key role in shaping the future of the organization with the potential for further career advancement into top leadership.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The General Manager contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The General Manager blends business acumen and operational knowledge to drive retail and culinary business results while building a high-performing team. This role uses discretion in assigning duties to employees and in employment decisions and is accountable for the achievement of sales goals, store operations, staffing and performance management of all store employees. The General Manager reports to the District Manager. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Creates an environment where employees are informed and capable by directing training activities for all retail and culinary employees. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Manages the complete operations of the store. Ensures employees are effective at executing corporate initiatives in a timely, efficient and resource-wise manner. Delegates tasks appropriately and holds team accountable. Proactively monitors and manages store staffing levels according to retail and culinary censuses and fluctuations in seasonal business needs. Maintains an active performance development process. Provides coaching in the moment and performance feedback to employees. Conducts formal performance reviews. Seeks opportunities to increase topline sales. Challenges and inspires employees to achieve and execute sales driving initiatives. Analyzes and measures retail and culinary business trends. Develops and implements plans to drive topline sales, profitability and culinary revenue. Completes the store schedule optimizing allocated hours to meet retail and culinary goals. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data. Manages inventory, controls shrink, retail supply and culinary expenses. Appropriately partners with District Manager, HQ Retail Operations, Human Resources and other departments as needed or necessary. Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. Additional responsibilities as assigned by District Manager or HQ. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the store coaching and directing employees; selling to customers and retrieving merchandise from stockroom or sales floor. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to retrieve and replenish merchandise. Ability to work a varied schedule to observe employees and customers at different times of the day, week and year. Ability to ascend/descend ladders in order to retrieve and/or move merchandise. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise weighing up to 35 lbs. EXPERIENCE AND REQUIRED QUALIFICATIONS: 3-5 Years of progressively responsible retail management experience. Prior experience as a Sur La Table Store Manager, preferred. Experience driving sales and motivating high performing sales teams. Experience training others and holding teams accountable. Experience leading and coaching teams of varied specialists. Proven financial management skills. Food Handler or Food Manager Certification. Proficient in POS systems. Familiarity with MS Office Suite (Word, Excel, Outlook). Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. Sur La Table Leadership Competencies for People Managers: Develop People: You never compromise on people. Lead the Way: You influence positive outcomes. Facilitate Success: Your team is motivated, engaged and accomplished. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. Sur La Table is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status. Sur La Table will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.

Aramark Healthcare+ is searching for a Retail Food Service Director to oversee multiple retail locations for a large hospital in the Boston area. Reporting to the General Manager, the Retail Director plans, administers and directs multiple managers and their activities related to retail and catering operations, including cash management and reporting processes. Ensures compliance with the standards established by Aramark Healthcare+, regulatory agencies and client. Leads retail manager, and staff. Establishes and maintains effective working relationships with other departments to provide a unified retail experience for customers. Job Responsibilities Delivers strong operational performance by executing against Aramark Healthcare+ and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal merchandise quality and service. Drives customer satisfaction and maintains client relationships through rounding. Ensures compliance to sanitation and general workplace safety standards. Supervises, staffs, trains, conducts applicable rounding, and manages the performance of the department to include the Retail Supervisors and/or front-line staff regarding retail operations, including cash handling, merchandising, product presentation, quality and cost control. Develops and implements retail services plan to improve service, quality, and profitability of service areas. Utilizes customer feedback to respond to customer needs and to improve retail services. Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounds. Identifies Aramark service expansion opportunities. Provides overall direction and manages performance for the Retail Managers, Supervisors, and/or front-line staff, ensuring employee development, engagement, and compliance with human resource-related policies and standards, including conducting applicable rounding. Develops operational component forecasts and is able to explain variances. Responsible for component's accounting functions. Responsible for scheduling and managing food service activities in compliance with Aramark healthcare food service systems, including cash handling, merchandising, food presentation, quality, and cost control. Qualifications Requires multi-site Retail Food management experience. The Director may manage multiple outlets, including cafes, coffee shops/bistros, and convenience locations. Requires 3-5 years of management experience within Food Service. Marketing, merchandising, and cash handling experience required. Strong computer skills required, including experience implementing or maintaining retail technology. Food Safety and sanitation knowledge is required. Ability to provide a high level of customer service is critical to success in this role. NOTE: This client location requires all individuals working on site to be fully vaccinated against COVID-19 before start date. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at aramarkcareers.com or connect with us on Facebook, Instagram, and Twitter. #J-18808-Ljbffr

As much as we worship the almighty tortilla, we obsess over surrounding ourselves with wonderful energy, culture, and team members. Joining our crew means you'll play a key role in bringing the spirit of Pink Taco and our menu to life for our fans. We are a company that is focused on growing both our brand and our team members. We want people who love to bring joy to others through great service and delicious tacos. And in return, we strive to create a great work environment. We will work hard but love our jobs. Plus, we'll have a hell of a lot of fun doing it too. All while offering: Competitive Pay in the range of $70,000 - $85,000 annually Health, Dental and Vision Benefits Bonus potential Paid Time Off PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include execution of menu items, ensuring quality culinary production, controlling all food related costs, back of house team member labor costs and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back-office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full-service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared workspace Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high-volume, full-service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

We're looking for an experienced Senior Catering Manager to work directly with our President and General Manager as a key member of our senior leadership team. The ideal candidate is a seasoned leader who is seeking a highly autonomous role focused on delivering top-notch catering experiences and knows what “right” looks like! In this role, you'll oversee the planning and execution of events, manage a dynamic team, and ensure smooth day-to-day catering operations. This role requires a hands-on leader with a passion for hospitality, a keen eye for detail, and a talent for building and managing relationships. Key Responsibilities Catering & Event Execution Oversee the execution of catered events, ensuring everything runs seamlessly from initial contact with prospective clients through event execution. Serve as the primary point of contact for clients, ensuring their vision is brought to life. Work closely with chefs, event coordinators, and service staff to manage logistics, food presentation, and service flow. Anticipate and resolve any issues and help on-site catering staff manage contingencies during events-because problem-solving is second nature to you. Team Leadership & Staff Management Supervise, train, and motivate catering and event staff. Manage scheduling and staffing needs based on event volume and business requirements. Set high service standards and lead by example to ensure every event is executed with excellence. Client & Business Development Build and maintain strong client relationships, from initial consultation through event follow-up. Identify opportunities for growth, selling additional services, and driving catering sales. Collaborate with the marketing team to develop strategies that showcase our catering expertise. Negotiate contracts, ensuring a balance between client satisfaction and business profitability. Operational & Financial Oversight Coordinate with vendors, venues, and internal teams to ensure smooth event operations. Monitor catering budgets, control costs, and maximize profitability. Track financial performance and provide insights for continuous improvement. Qualifications & Skills Experience: 5+ years in catering management, event planning, or hospitality leadership. Leadership: A natural leader who can rally a team and manage high-volume events. Client Relations & Sales: Strong background in business development and customer service. Problem-Solving: Quick on your feet and calm under pressure. Organizational Skills: Able to juggle multiple events, deadlines, and details with ease. Tech-Savvy: Experience with event planning software, scheduling tools, and POS systems is a plus. Certifications: SERVSAFE Food Safety Manager, TIPS, or equivalent is always a plus. Why Join Us? Competitive Pay - We recognize and reward talent. B&M is employee-owned, meaning all employees become share holders and are eligible for monthly dividends. Comprehensive Benefits Package - we have a national health, dental, and vision plan that rivals the offerings from the largest companies. A Supportive, Team-Oriented Culture - We're a close-knit crew who love what we do. Opportunities for Growth - We support professional development and continuous learning. A Fun, Fast-Paced Work Environment - No two days are the same in catering, and we wouldn't have it any other way! The B&M Catering Company has been one of Rhode Island's largest and most iconic caterers since 1984. If you are a motivated and creative food service leader and are ready to take on a leadership role with a company that values passion, teamwork, and top-tier service, we want to hear from you! The B&M Catering Company, Inc. is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status, or any other legally protected status. Candidates from all backgrounds are encouraged to apply. B&M Catering, Inc. is an E-Verify employer.

Profile: Ideally experience within catering in large venues such as: convention centers, sports venues, large hotels , multi property, (hotels can be tricky, often in a hotel dealing with other things than food and beverage) country clubs (though they tend to be smaller). Team Structure/ Direct Reports: 3 catering managers reporting 2 to 3 supervisors. Hourly: Anywhere from 60-75 staff. This is a Union environment - union experience would be preferred but not a deal breaker Events: Last year was just shy of 2,000 events. Flexible schedule! Scalability is key. Most days smaller events, ie.: 20 person lunch, to 400 person dinner. There are upwards of 1k events a year; 3-4 major events a week (receptions of 100+), gamedays are heavy Very high volume event environment. Additional notes: Communication and data entry/analysis are a big piece. Scheduling responsibility. Heavy role in managing union, responding to grievances, write ups. Staff management, menu printing. Equipment inventory (making sure team is set for event) Event sizes can range from 10 - 3,000 person sized events. Management of other high level Managers Supporting Fenway and MGM Theater at Fenway and any additional travel as support staff Incredibly front, customer facing. Need polish, presentability, communication. Very detail oriented and detail focused. Specific Tools or Software used in the role: Heavily in Microsoft Office Suite, ABI, most programs are trainable. Experience with POS and inventory systems ideal. A lot of email communication. Experience: Education/ Certifications: Love a bachelors, but experience can substitute. ServSafe. Any kind of food safety cert would be a bonus

o FREE movies tickets & flexible schedules! o Job descriptions are available in cinema or refer to o As a Showcase Cinemas employee, you are required to work during our peak business times (e.g., nights, weekends, holidays, etc.) and you will generally be required to be available during these periods.